Pork Piccata

I saw this post on the Serendipity Bistro blog I read...it sounded just delicious. And it was. The flavors were amazing. I will definitely be making this one again soon. I have a lots of new recipes to try this week, and if they all turn out like this. Its going to be a great week for food in this household. The only thing I did different was added more of everything to the sauce, oh and I topped with a little fresh grated Parmesan cheese (I have to have cheese on my pasta) Oh, and I added some fresh spinach to the pasta after it cooked just to feel more healthy after I put large amounts of butter in the sauce...I like a lot of sauce. A LOT. It was perfect! I could go eat another helping now, but instead I am enjoying a piece of fruit pizza while getting my recipes in! Tomorrow I am trying a new casserole:) Stay tuned for a week of new recipes!

Ingredients
1 pork tenderloin (I use peppercorn-well she did, but so did I)
1/2 c. flour
salt & pepper
2 Tbsp olive oil
4 Tbsp butter, divided
2 Tbsp capers
2 tsp minced garlic
1/2 c. chicken broth
1/4 c. dry white wine or white cooking wine
1/4 c. lemon juice
Hot cooked linguine noodles

Directions
Cut tenderloin into 1/2"thick medallions
Combine flour, salt & pepper in a shallow dish
Coat pork in flour mixture, shake off excess
Heat olive oil & 2 tbsp of butter over med-high heat
Cook pork until golden brown on both sides
Remove from pan & keep warm
Return pan to heat.
Add capers & garlic, cook for 1 minute
Add broth, wine & lemon juice, cook for 4 minutes, stirring frequently
Add 2 tbsp butter, cook & stir until butter has melted & sauce has thickened slightly, about 1 minute
Remove from heat

Pour half of sauce over linguine & toss gently
Place pork back in pan & serve with sauce

Don't let the picture fool you, this was only my first helping...


Mmmm mmmmmm!